 |
Prep Time: 35 Minutes Cook Time: 3 Minutes |
Ready In: 38 Minutes Servings: 2 |
|
I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well. Ingredients:
12 ounces chicken, cooked (in fairly large cubes) |
2 ounces butter |
3 tablespoons flour |
450 ml milk |
1 stalk celery, sliced |
2 ounces button mushrooms, sliced |
1/4 cup green pepper, deseeded & chopped |
1 cup canned pimiento, chopped |
salt |
black pepper, freshly ground |
2 egg yolks |
2 tablespoons double cream |
1 tablespoon worcestershire sauce |
to taste parsley, chopped |
Directions:
1. Melt 1 1/2 ozs butter, add the flour and cook for 2 to 3 minutes, stirring.
2. Gradually add milk and cook, stirring, until thick and smooth.
3. Melt the remaining butter and saute sliced celery, button mushrooms and chopped pepper until soft but not coloured.
4. Add celery, mushrooms, pepper, chicken and pimiento to the sauce and heat through.
5. Season to taste. Combine the egg yolks, double cream and Worcestershire sauce. Add to the chicken mixture and heat through.
6. Transfer to a serving dish and sprinkle with chopped parsley.
|
|